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  1. 学術雑誌論文

Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages

https://az.repo.nii.ac.jp/records/2000255
https://az.repo.nii.ac.jp/records/2000255
6aea0a51-033a-46cf-9c41-eeb650561286
名前 / ファイル ライセンス アクション
foods-13-00013-v2.pdf foods-13-00013-v2.pdf (1.5 MB)
Item type 学術雑誌論文 / Journal Article(1)
公開日 2025-01-15
タイトル
タイトル Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages
言語 en
言語
言語 eng
資源タイプ
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
資源タイプ journal article
著者 Takeda, Shiro

× Takeda, Shiro

en Takeda, Shiro

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Kanda, Teppei

× Kanda, Teppei

en Kanda, Teppei

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Ahhmed, Abdulatef M.

× Ahhmed, Abdulatef M.

en Ahhmed, Abdulatef M.

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Sogawa, Kazuki

× Sogawa, Kazuki

en Sogawa, Kazuki

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Umezu, Keitarou

× Umezu, Keitarou

en Umezu, Keitarou

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Ogata, Masaya

× Ogata, Masaya

en Ogata, Masaya

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Mizunoya, Wataru

× Mizunoya, Wataru

en Mizunoya, Wataru

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Sakata, Ryoichi

× Sakata, Ryoichi

en Sakata, Ryoichi

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Abstract
内容記述タイプ Abstract
内容記述 Curing produces a characteristic pink color during meat processing through the production of nitrosyl myoglobin (NOMb), which requires nitric oxide (NO). Nitrites and nitrates in coloring agents are crucial NO sources; however, a reducing agent is necessary to facilitate their chemical conversion to NO. This study aimed to investigate the effect of the reducing properties of whey protein hydrolysate (WPH) on the reddening of cured meat products. Cured and cooked sausage models were treated with WPH, which enhanced the reddening of the meat color and increased the a* value in the models compared with that of the controls. Additionally, ethanol-extracted WPH induced Fe3⁺ reduction, lowered oxidation–reduction potential, and decreased nitrite (NO2−) levels. Moreover, ethanol-extracted WPH promoted the formation of NOMb in myoglobin solution. This effect was also observed when ethanol-extracted WPH treated with maleimide was used, implying that certain peptides rather than the thiol group of WPH are involved in promoting NOMb formation. Furthermore, the peptides that decreased NO2− levels were isolated from ethanol-extracted WPH, identified, and synthesized. These synthesized peptides, particularly the FFVAPFPEVFGK peptide, showed NO2−-reducing activity. Hence, WPH may promote the coloration of cured meat products through the reducing potential of the peptides contained within.
言語 en
書誌情報 Foods

巻 13, 号 1, p. 13-13, 発行日 2023-12-19
出版者
出版者 MDPI AG
DOI
識別子タイプ DOI
関連識別子 10.3390/foods13010013
著者版フラグ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
査読
内容記述タイプ Other
内容記述 査読あり
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